Ronny Emborg

Atera | New York | August 2016


FEATURED DISHES


Sable Fish, Kale Purée, Tarragon Oil, Meyer Lemon Butter Sauce, and Mussel Stock

Pheasant Egg, Spring Green Vegetables, and Mushroom Bouillon

(1) Lemon Curd Tartlet, Strawberry, Finger Lime; (2) Red Miso, Caramel, and Milk Chocolate; (3) Sea Buckthorn; (4) Floedebolte: Chocolate-Covered Buttermilk Meringue; (5) Chocolate Cookie

Waffle, Eggs, Cheddar, Fermented Mushrooms, and Summer Truffle

California Grape, Dried Olives, and Sonoma County Arbequena Olive Oil

Golden Osetra Caviar, IPA Cream, and Pistachio Ice Cream


PHOTOS: ANTOINETTE BRUNO



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